Texas Brisket Recipe
Ingredients
| 1 cup each red wine and beef broth | ||
| Lime juice | 1/3 Cup (16 tbs) | |
| 1/4 cup each Worcestershire sauce and packed brown sugar | ||
| 1/4 cup Spicy Barbecue Sauce | ||
| Parsley | 2 Tablespoon, chopped | |
| Garlic | 4 Clove (5gm), minced | |
| 2 jalapeno peppers, seeded and minced | ||
| 1 tsp each salt, pepper and paprika | ||
| Beef brisket | 5 Pound, rolled | |
| Vegetable oil | 1 Tablespoon | |
Directions
In medium bowl, combine red wine, beef broth, lime juice, Worcestershire sauce, brown sugar, Spicy Barbecue Sauce, parsley, garlic and peppers; set aside.
In small bowl, combine salt, pepper and paprika. Rub salt mixture all over brisket; place brisket in sturdy plastic bag set in a large bowl. Pour wine mixture into bag; seal well. Refrigerate at least 24 hours or up to 3 days, turning brisket occasionally.
Reserving 3/4 cup (175 mL) of the marinade, remove brisket from marinade; dry well. Rub brisket with oil. Sear brisket on hot barbecue or in large skillet over medium-high heat, turning often until browned all over.
Transfer brisket, fat side up, to large sheet of heavy-duty foil placed in shallow roasting pan. Pour reserved marinade over brisket; wrap securely in foil. Roast in 250F (120C) oven 8 hours, until tender. Slice thinly across the grain; serve with Spicy Barbecue Sauce.
In small bowl, combine salt, pepper and paprika. Rub salt mixture all over brisket; place brisket in sturdy plastic bag set in a large bowl. Pour wine mixture into bag; seal well. Refrigerate at least 24 hours or up to 3 days, turning brisket occasionally.
Reserving 3/4 cup (175 mL) of the marinade, remove brisket from marinade; dry well. Rub brisket with oil. Sear brisket on hot barbecue or in large skillet over medium-high heat, turning often until browned all over.
Transfer brisket, fat side up, to large sheet of heavy-duty foil placed in shallow roasting pan. Pour reserved marinade over brisket; wrap securely in foil. Roast in 250F (120C) oven 8 hours, until tender. Slice thinly across the grain; serve with Spicy Barbecue Sauce.
Chef
